1

Place rice and stock in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat. Cover and set aside for 10 minutes or until liquid is absorbed. Cool for 10 minutes.

2

Finely chop 1 onion. Heat oil in a non-stick frying pan over medium heat. Add chopped onion and cook, stirring, for 5 minutes. Add garlic and cook, stirring, for 1 minute. Transfer to a bowl. Add rice, cheese, basil, parsley and egg. Stir to combine.

3

Line a baking tray with baking paper. Shape rice mixture into 8 patties and place in a single layer on prepared tray. Refrigerate, uncovered, for 2 hours.

4

Preheat oven to 220°C or 200°C fan-forced. Cut remaining onion into 8 wedges. Place onion in a baking dish with capsicum and zucchini. Lightly spray with oil and bake for 15 minutes. Add tomatoes and bake for 30 minutes or until tender.

5

Place breadcrumbs on a plate. Press patties in crumbs to coat. Spray patties with oil and return to lined baking tray. Bake with vegetables, turning once, for last 30 minutes of cooking or until golden.

6

Place roasted vegetables and spinach in a bowl. Toss to combine. Serve with cheesy rice cakes.